A New Turn in the South: Southern Flavors Reinvented for Your Kitchen: A Cookbook by Acheson, Hugh
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen: A Cookbook by Acheson, Hugh

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen: A Cookbook

When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa...
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BD$61.43 BMD
SKU: 9780307719553
Product Type: Books
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Author: Hugh Acheson
Format: Hardcover
Language: English
Subtotal: BD$61.43
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A New Turn in the South: Southern Flavors Reinvented for Your Kitchen: A Cookbook by Acheson, Hugh

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen: A Cookbook

BD$61.43
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen: A Cookbook by Acheson, Hugh

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen: A Cookbook

BD$61.43
Author: Hugh Acheson
Format: Hardcover
Language: English
Description
When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?

In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination--Food & Wine named Hugh a "Best New Chef" and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations.

Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you'll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats--all of which turn Southern food on its head every step of the way. Hugh's recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad--succulent and inexpensive, but lavish; Yellow Grits with Saut ed Shiitakes, Fried Eggs, and Salsa Rossa--a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes--his daughters' favorite dish; and Lemon Chess Pies with Blackberry Compote--his go-to classic Southern pie with seasonal accompaniment.

With surprising photography full of Hugh's personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food--to add new favorites to your repertoire.

Author: Hugh Acheson
Publisher: Clarkson Potter Publishers
Published: 10/18/2011
Pages: 304
Binding Type: Hardcover
Weight: 2.98lbs
Size: 10.21h x 8.27w x 1.28d
ISBN: 9780307719553


Award: James Beard Foundation Book Awards - Winner


Review Citation(s):
Publishers Weekly 09/19/2011
Booklist 10/01/2011 pg. 25
New York Times Book Review 12/04/2011 pg. 21

About the Author
HUGH ACHESON won two James Beard Awards in 2012: Best Cookbook, in the category of American Cooking, and Best Chef Southeast (after five previous consecutive nominations). He is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He lives in Athens with his wife and their two daughters.
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